Quick And Easy Greek Pasta Recipes

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QUICK AND EASY GREEK SPAGHETTI



Quick and Easy Greek Spaghetti image

This tangy, veggie-filled, one-pot dish can be made quickly with canned or fresh ingredients. This goes great with a crusty garlic bread or cheesy bread.

Provided by hokiemom

Categories     World Cuisine Recipes     European     Greek

Time 55m

Yield 4

Number Of Ingredients 11

1 (8 ounce) package spaghetti
extra-virgin olive oil, or as needed
1 (10 ounce) bag fresh spinach
1 (8 ounce) package sliced fresh mushrooms
¼ cup red wine vinegar
¼ cup balsamic vinegar
2 (14.5 ounce) cans diced tomatoes
¼ cup chopped fresh basil
1 tablespoon chopped fresh parsley
1 (6 ounce) can sliced black olives, drained
2 ounces crumbled feta cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a rolling boil. Cook the spaghetti at a boil, stirring occasionally, until the tender yet firm to the bite, about 12 minutes; drain and set aside.
  • Heat olive oil in a large saucepan over medium heat; cook and stir the spinach and mushrooms in the hot oil until they give off their liquid, about 10 minutes. Add the red wine vinegar and balsamic vinegar; bring to a boil. Stir the tomatoes, basil, parsley, and black olives into the boiling mixture; continue cooking and stirring, until the flavors blend, about 10 more minutes.
  • Mix the cooked spaghetti into the tomato mixture and reduce heat to medium-low. Simmer the pasta and sauce until the flavors have blended, 8 to 10 minutes; stir the feta cheese into the pasta. Sprinkle with more feta cheese to serve.

Nutrition Facts : Calories 412.8 calories, Carbohydrate 60.7 g, Cholesterol 12.6 mg, Fat 11.7 g, Fiber 7.8 g, Protein 16.1 g, SaturatedFat 3.4 g, Sodium 1095.2 mg, Sugar 9.8 g

QUICK AND EASY PASTA SALAD



Quick and Easy Pasta Salad image

This easy pasta salad is flexible based on the ingredients you have in your kitchen or the season. Start with a hearty pasta shape that has nooks and crannies to hold onto the dressing like rotini or penne. Then toss with our simple dressing and lots of colorful vegetables. We also love adding parmesan cheese, which melts into the dressing as well as a handful of fresh mozzarella balls. For more suggestions for what to add, read through our recommendations in the article above.

Provided by Adam and Joanne Gallagher

Categories     Side Dish, Salad

Time 20m

Yield Makes about 10 servings

Number Of Ingredients 16

1 pound dried pasta like fusilli, penne, rotini or farfalle (bow tie)
1 cup sliced bell pepper (1 medium)
1 cup thinly sliced zucchini (1/2 medium)
1 cup halved cherry tomatoes
1/3 cup thinly sliced scallions (5 to 6)
1/4 cup sliced pepperoncini or banana peppers, optional
1 cup (4 ounces) halved mixed olives
1 cup (2 ounces) grated parmesan cheese or hard cheese
1 cup (6 ounces) fresh mozzarella balls, chopped
1/3 cup fresh parsley or basil, optional
1/3 cup red wine vinegar, white wine vinegar or champagne vinegar
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried oregano
2 to 3 tablespoons juice from pepperoncini jar, optional
1/2 cup extra-virgin olive oil

Steps:

  • Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.
  • While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and the olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.
  • Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. Serve or for the best results, cover and refrigerate at least 30 minutes and up to 5 days.

Nutrition Facts : ServingSize 1/10 of the salad, Calories 363, Fat 19.1g, SaturatedFat 5.1g, Cholesterol 18.3mg, Sodium 507.1mg, Carbohydrate 36.6g, Fiber 2.3g, Sugar 2g, Protein 11.7g

GLUTEN FREE GREEK PASTA RECIPE- 10 MINUTE QUICK GLUTEN FREE MEALS



Gluten Free Greek Pasta Recipe- 10 Minute Quick Gluten Free Meals image

With this easy gluten free greek pasta recipe, a quick gluten free meals are on the table in less than ten minutes!

Provided by flippindelicious

Time 10m

Number Of Ingredients 6

1 box Explore Cuisine Lentil or Chickpea Pasta (I used their Green Lentil Penne but any will be delicious)
1 cucumber
1 pint cherry or grape tomatoes
1/2 a small red onion
Greek dressing (store bought or 1/2 recipe homemade greed dressing recipe below)
feta cheese to serve, optional

Steps:

  • Add the pasta to boiling water and cook according to package directions.
  • While the pasta cooks, slice and seed the cucumber, slice the tomatoes in half, and and dice the red onion.
  • If you are making your own homemade Greek vinaigrette, use the recipe below.
  • Drain the pasta and immediately toss with the Greek dressing. Add cucumber, tomatoes, and red onion. Add feta if using.

Nutrition Facts : Calories 421 calories, Carbohydrate 46 grams carbohydrates, Fat 18 grams fat, Protein 17 grams protein

GREEK PASTA SALAD



Greek Pasta Salad image

Make and share this Greek Pasta Salad recipe from Food.com.

Provided by Lorrie in Montreal

Categories     Onions

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 12

1/2 cup olive oil
2 lemons, juice of
2 tablespoons oregano
1 large garlic clove, minced
900 g pasta, cooked and drained (your choice)
1 1/2 cups feta cheese, cubed
3 tomatoes, seeded and diced
1 large cucumber, seeded and diced
black olives
3/4 cup green pepper, seeded and chopped
2 tablespoons parsley
1/4 cup chopped green onion

Steps:

  • Prepare the vinaigrette (mix well together, oil, lemon juice, garlic and oregano).
  • In a large salad bowl, mix the pasta, feta cheese, tomatoes, cucumber, olives, green pepper, parsley and green onion.
  • As many black olives your little heart desires!
  • Pour the vinaigrette over the pasta and vegetables; mix well.
  • Salt and pepper to taste. Refrigerate for a few hours to allow flavours to blend.
  • Remove from the refrigerator for about a half an hour before serving.
  • You can use many types of pasta ie: rotini, farfalle, penne.
  • You can half the recipe by cutting down the amount of pasta -- but I would still make the same amount of vinaigrette.
  • It's way too yummy!
  • Enjoy !

Nutrition Facts : Calories 633.4, Fat 21.4, SaturatedFat 6.4, Cholesterol 25, Sodium 324.5, Carbohydrate 90.6, Fiber 4.9, Sugar 5.7, Protein 19.6

GREEK CHICKEN PASTA



Greek Chicken Pasta image

Check out this amazing recipe for the best Greek pasta from Delish.com!

Categories     Greek Pasta     greek food     cheese pasta     cream sauce     olives     chicken pasta     Mediterranean pasta     easy pasta     weeknight dinner     pasta recipe

Time 30m

Yield 6

Number Of Ingredients 17

1 lb. penne
Kosher salt
2 tbsp. extra-virgin olive oil, divided
3/4 lb. boneless chicken breasts
Freshly ground black pepper
1 tsp. dried oregano
2 cloves garlic, minced
3/4 c. half and half (or whole milk)
1 (8-ounce) block cream cheese
1/2 c. crumbled feta cheese
1 tbsp. lemon juice
1 tsp. lemon zest
1 1/2 c. halved cherry tomatoes
1/2 c. pitted Kalamata olives, halved
1 cucumber, chopped
1/4 c. chopped fresh dill
Chopped fresh parsley, for serving

Steps:

  • In a large pot of salted boiling water, cook pasta according to package instructions. Drain and set aside.
  • Meanwhile, in a large skillet over medium heat, heat oil. Season chicken with salt, pepper, and oregano then add to skillet. Cook until chicken is golden and cooked through, about 8 minutes per side. Remove from chicken from skillet and let rest for 5 minutes.
  • To the same skillet, heat remaining oil. Stir in garlic and cook until fragrant, about 1 minute. Add half and half, cream cheese, and crumbled feta, and cook, stirring occasionally, until cheeses have melted. Stir in lemon juice and zest then season with salt and pepper to taste.
  • Cut chicken into 2" pieces then add to skillet with cooked pasta, cherry tomatoes, olives, cucumber, and dill. Toss until evenly combined.
  • Garnish with parsley before serving.

EASY GREEK PASTA SALAD



Easy Greek Pasta Salad image

A super flavorful, colorful, and easy Greek pasta salad made with healthy, simple ingredients: creamy feta cheese, juicy tomatoes, crisp cucumbers, crunchy green bell pepper, pungent red onion, and tangy Kalamata olives, all tossed with a quick homemade vinaigrette. Enjoy this as a side for dinner, save the leftovers for lunch, or serve it up at your next summer picnic, potlucks, and BBQs!

Provided by Elena Tomasi

Categories     Main Course     Side Dish

Time 20m

Number Of Ingredients 16

½ lb (230 g) dry pasta (I used fusilli)
a drizzle of olive oil (to toss the pasta)
1 cup (150 g) grape or cherry tomatoes (sliced into halves or quarters)
1 cup (120 g) sliced Persian cucumbers
1 green bell pepper (seeds and ribs removed, chopped into 1-inch pieces)
1 small red onion (thinly sliced then rinsed to remove harsh bite )
⅓ cup (65 g) pitted Kalamata olives
3 oz. (85 g) feta cheese (crumbled or cut into ½-inch cubes)
¼ cup (55 ml) extra virgin olive oil
2 tablespoons red wine vinegar
1 garlic clove (minced)
½ lemon (juiced)
½ teaspoon dried oregano (more for sprinkling)
¼ teaspoon Dijon mustard
¼ teaspoon salt
freshly ground black pepper

Steps:

  • In a pot of boiling salted water, cook the pasta 1 minute less than the package instructions. Then drain and rinse under cold running water to stop the cooking process, and toss it with a little bit of olive oil.Set aside to cool.
  • While the pasta boils, shake all the dressing ingredients in a mason jar and refrigerate until ready to use.
  • Place all the ingredients in a large bowl, drizzle the dressing, and toss to combine.
  • Finish it off with a sprinkle of oregano and serve immediately or refrigerate in a sealed container up to 3 days.

Nutrition Facts : Calories 307 kcal, Carbohydrate 32.3 g, Protein 8.4 g, Fat 16.1 g, SaturatedFat 1.3 g, Sodium 289.2 mg, Fiber 2.8 g, Sugar 1.7 g, ServingSize 1 portion

QUICK AND EASY GREEK PASTA



Quick and Easy Greek Pasta image

Taste the earthy flavors of the Mediterranean in every bite of this colorful dish. An excellent cold salad that is great by itself, or as a side dish.

Provided by Debbie Gurley

Categories     Pasta Sides

Time 30m

Number Of Ingredients 9

1 box tri-color rotini pasta
25 cherry tomatoes cut in half
1/2 of a cucumber cut into bite size pieces
1 1/2 c crumbled feta cheese
2 c greek vinegarette salad dressing
1/2 c thinly sliced red onion
1 small sweet red peppers, chopped
1 2 small green pepper, chopped
3/4 c sliced kalamata olives

Steps:

  • 1. Cook pasta according to package and drain, rinse in cold water in collander. Then combine the remaining ingredients a large bowl with a lid. Put the lid on and shake the salad up until the dressing is evenly distributed.
  • 2. Serve Chilled

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